terclim by ICS banner
IVES 9 IVES Conference Series 9 Impact of seaweeds extracts applied to grapevine cv Tempranillo

Impact of seaweeds extracts applied to grapevine cv Tempranillo

Abstract

Grapevine is one of the most-frequently phytosanitary treated crop systems. Consequently, restrictions have been applied by the European Commission on the number of pesticide treatments and the maximum quantity of copper fungicides allowed per year. Moreover, there is a need and an increasing demand for more ecological-sustainable agricultural products.
Seaweeds are currently used as fertilizers in viticulture, as they have been proven to be beneficial in several ways related to growth and nutrition. In addition, some seaweeds have shown to induce resistance towards phytopathogenic organisms by stimulating the natural defenses of grapevines.
In this work two seaweed extracts, one from Ulva ohnoi and one from Rugulopteryx okamurae, have been tested in Tempranillo plants in an open-field experiment in Jerez de la Frontera. The goal was to describe their impact on grapequality and microbial ecology.
Interestingly, while treatments did not enhance grape yield, significant differences were found in shoot length and grape composition. Both seaweeds promoted the accumulation of tannins, while anthocyanins were significantly higher only in Ulva treated grapes. Grapes fungal and bacterial identification is being conducted to determine whether seaweeds alter the abundances of important taxa from the winemaking viewpoint.
This is the first field trial applying extracts from the invasive seaweed Rugulopteryx okamurae in grapevine, and while the experiment should be repeated on time, this seaweed extract is sought to be a promising solution meeting viticultural demands. At the same time, its use in agriculture could contribute to decreasing the algae accumulation from our coasts.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Juan José Cordoba-Granados1, Asier Cámara2, Rocío Gutierrez-Escobar1, María Jesús Jiménez-Hierrro1, María Isabel Fernandez-Marin1, Belén Puertas García1, Iratxe Zarraonaindia2,3, Emma Cantos-Villar1*

1 Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cádiz, Spain
2 Department of Genetics, Physical Anthropology and Animal Physiology, Faculty of Science and Technology, University of the Basque Country Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Leioa (Bizkaia), Spain
3 IKERBASQUE, Basque Foundation for Science, Bilbao, Spain

Contact the author*

Keywords

quality, polyphenols, microbiome, Ulva ohnoi, Rugulopteryx okamurae

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Étude de la variabilité des facteurs naturels du terroir viticole, à travers une gamme d’A.O.C. en Anjou (France)

Un programme de recherche concernant les facteurs naturels et humains des terroirs viticoles a été développé dans le vignoble A.O.C. de l’Anjou, sur une surface d’environ 30.000 Ha

Read More

Influenze pedo-ambientali su produzione, qualità e caratteristiche sensoriali dell’Albana di Romagna

L’Albana è il vitigno a bacca bianca tradizionale delle colline della Romagna, dove é presente per più di 2.500 ha. Con le sue uve si produce il vino “Albana di Romagna”, una delle più storiche D.O.C.G. italiane essendo stata costituita nel 1987. La maggiore concentrazione di vigneti di Albana si trova nell’Imolese e nelle colline del Ravennate, ma ben conosciuta per la qualità del prodotto é anche la produzione di Bertinoro, nel Forlivese.

Read More

The myth of the universal rootstock revisited: assessment of the importance of interactions between scion and rootstock

Aim‐ Rootstocks provide protection against soil borne pests and are a powerful tool to manipulate growth, fruit composition and wine quality attributes

Read More

Interest and impact of PVP/PVI (Polyvinylpyrrolidone/ Polyvinylimidazole) on winemaking and final quality of wines

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.

Read More

Breeding grapevines for disease and low temperature tolerance: the U.S. perspective

Most grape scion cultivars grown around the world are derived from a single species, Vitis vinifera. Yet, the proportion of interspecific hybrids is increasing for a variety of reasons, including resistance to abiotic stresses such as low temperatures; societal, economic and environmental pressures to reduce pesticide usage; and to add a greater range of flavors to new table grape cultivars.

Read More